Sunday, March 7, 2021

Ketchup! And a 5-Day Menu

I woke up early this morning thinking about what's on the menu this week. I'm planning on doing something with corned beef next week since St. Patrick's Day is coming up and I ran across this beauty - Reuben chopped salad from Peaceloveandlowcarb.com.  The only thing that threw me was the Russian dressing. I keep everything else in the pantry, but I don't use much ketchup so I don't have any. Of course, why can't I just make my own?! So that's new. Check out the recipe below.

Here is this week's menu:


Monday - Artichoke Goat Cheese Stuffed Chicken Breasts with a green salad - MR raves about this stuff!

Tuesday - Pizza - use the crust and toppings you prefer. This pizza sauce makes enough for two or three pizzas and freezes well.

Wednesday - Cauliflower taco bowl - quick and easy and bursting with flavor!

Thursday - Thai chicken - you can serve this as a pizza as noted in the recipe, by itself, or over rice or noodles. Very versatile and very flavorful!

Friday - Marinara and meatballs - This marinara and these meatballs are always a hit. Makes enough for leftovers or to freeze.

Ketchup

6 oz tomato paste
TBSP
 white vinegar (or apple cider vinegar)

1/8 cup granulated sugar substitute (white or brown)
1 tsp sea salt
3/4 tsp onion powder

1/2 tsp garlic powder
1/4 tsp paprika
1/8 tsp ground cloves
1/8 tsp dry mustard
1 cup water

Whisk ingredients together in a small saucepan over low heat until smooth. Allow to simmer 30 minutes, covered, until ketchup has reached desired thickness. Stir occasionally.

Store ketchup in a resealable container in the refrigerator. You can also freeze to use later.


    What are you eating today? Whatever it is, Keep it Clean!

Saturday, January 30, 2021

Honey Almond Cake - Flourless

This Honey Almond Cake is flourless and uses only honey for sweetener! I am always on the lookout for an easy recipes and this is right up there. It uses ingredients I almost always have on hand so no planning required. A little honey in the batter makes it just the right amount of sweet. 


Cake Ingredients

4 large eggs, separated

Flourless Honey Almond Cake

1/2 cup honey

1 tsp vanilla extract

1/2 tsp baking soda

1/2 tsp salt

1-3/4 cups blanched almond flour

Topping Ingredients

2 TBSP honey

1/4 sliced almonds, toasted


    Directions
    Preheat oven to 350 F. Spray bottom of 9-inch springform pan with cooking spray. Line the pan with parchment paper and spray the paper.
  • Beat egg whites in another large bowl with the electric mixer on medium speed until very foamy and doubled in volume, but not stiff (about 2 minutes). Using a spatula, gently fold the egg whites into the nut mixture until just combined. Pour the batter into the prepared pan.

    Friday, January 8, 2021

    Chicken Pot Pie Soup

    From time to time I like to share a favorite from other sites.  Peaceloveandlowcarb.com offers lots of great recipes and this is one of them. If you didn't see my post on Twitter about this soup, be sure to check it out here. It's pretty easy and so incredibly full of flavor that I can hardly describe it! I hope you like it as much as I did...

    Chicken Pot Pie Soup from peace love and low carb

    It's pretty basic with celery, carrots, peas, and heavy cream as the main ingredients.  I'm trying to learn Spanish so I did my Rosetta Stone lesson while occasionally stirring it for the last 30 minutes while it simmered.  This morning, I could barely wait for lunch time so I could enjoy it for again. It reheats well and has lots of great flavors that blend together to make a really delicious combination.

    Enjoy!



    Saturday, November 28, 2020

    Artichoke Goat Cheese Stuffed Chicken Breasts



    We hadn't been to the grocery store yet so had to come up with a recipe that used what I had in the fridge.  Luckily, I often have unusual things like sun-dried tomatoes, artichoke hearts, and goat cheese!  Because this is just too wonderful to describe.  I like to filet chicken breasts in half horizontally before cooking.  It makes them go further but also makes them easier to cook.  You can prep the chicken ahead to cook later too (see recipe).

    Artichoke Goat Cheese Stuffed Chicken Breasts

    2 boneless skinless chicken breasts, cut in half horizontally (so 4 pieces of chicken)
    2 TBSP extra-virgin olive oil, divided 
    1/2 tsp dried thyme 
     1/4 tsp crushed red pepper flakes 
    7 ounces marinated artichoke hearts, drained, rinsed, and coarsely chopped 
    2 tsp minced garlic cloves 
    1/4 tsp of kosher salt 
     Freshly ground black pepper to taste 
    3 ounces crumbled goat cheese
    3 TBSP oil-packed sun-dried tomatoes, drained and coarsely chopped
    1 tsp dried basil 
    Chicken dust, to taste (optional, see note)
     
    Place each chicken breast between two pieces of plastic wrap and pound thin. 

    In a large skillet, heat 1 TBSP olive oil. Add thyme and crushed red pepper flakes. Saute 1-2 minutes. 

    Add garlic, artichoke hearts, salt, and pepper.  Mix together and continue to saute about 3 minutes.

    Transfer mixture to a medium bowl and allow to cool. 

    Mix goat cheese, sun-dried tomatoes, and basil into artichoke mixture. 

    Spoon mixture onto center of prepared chicken breasts. Spread out the mixture, leaving a margin around the edges. Roll chicken up tightly and wrap in plastic wrap.  Refrigerate until ready to use. 

    (If making ahead just stop at this point until ready to cook.) 

    Sprinkle chicken breasts all over with chicken dust. (Note: See recipe below to make your own)

    Preheat oven to 350F. 

    Heat 1 TBSP olive oil in skillet (use the same one from before to get extra flavor!) over medium high heat. 

    Cook chicken on all sides until browned. About 7 minutes total. 

    Move chicken to rack placed over a baking dish (you can skip the rack and place it right in the baking dish if you prefer). Bake 25 minutes until juices run clear.


    Chicken Dust
    2 TBSP dried onions
    2 TBSP garlic powder
    1 tsp cayenne pepper

    Mix together in a small jar with a tight fitting lid.  Store in the cupboard.

    Saturday, September 12, 2020

    Buffalo Mixed Nuts

    Try these if you like a nice low carb kick of spice! 

    Ingredients 
    2/3 cup raw almonds 
    2/3 cup raw pecans
    2/3 cup raw walnuts
    3 tbsp Frank's Hot Sauce, room temperature 
    2 tbsp butter melted 
    3/4 tsp salt 
    1/2 tsp cayenne 
    1/2 tsp garlic powder 

    Directions 
    Preheat the oven to 350F. Line a baking sheet with parchment paper. 

    In a large bowl, mix all the nuts together. 
    In a smaller bowl, mix the rest of the ingredients together. 
    Pour over nut mixture and stir to coat well. 
    Spread nuts in a single layer on the baking sheet. 
    Bake about 12 minutes, stirring about every few minutes, until the nuts are just beginning to brown. Remove and allow to cool completely. Store in an airtight container.

    Friday, September 4, 2020

    Because you know you want it... Peach Cobbler!



    PEACH COBBLER

    1 stick butter (8 oz.)
    3/4 cup sugar
    3/4 cup flour
    2 tsp. baking powder
    pinch of salt
    3/4 cup milk
    2 cups slices peaches

    Preheat oven to 350.  Melt butter in 9" square baking dish.  Mix sugar, flour, baking powder, salt, and milk.  Pour over the melted butter.  DO NOT STIR.
    Arrange peach slices evenly onto batter.  DO NOT STIR.  Bake at 350 for 45-50 minutes.
    Sometimes I make this with coconut sugar and whole wheat flour for a whole new deep dark taste sensation!
    Keep this recipe handy... everyone is going to want it!

    Saturday, August 22, 2020

    Raspberry Zingers

    Raspberry Zingers
    Do yourself a favor and gather the ingredients for these beauties!  I recently got a craving for Zingers and went in search of a good homemade substitute.  This absolutely fits the bill!  They weren't any harder than making cupcakes either!


    English Madeleine Cakes aka Raspberry Zingers!  These were so good. I stored them in an airtight container in the fridge and enjoyed them all week!  No need for a special pan... I just used a well-buttered muffin pan.

    INGREDIENTS

    Chia Berry Jam Recipe - makes about 1/2 cup jam
    1-1/2 cups frozen berries, thawed (I recommend small berries)
    2 TBSP real maple syrup
    2 tsp chia seeds
    1/4 tsp vanilla

    Cupcakes
    1 cup almond flour
    1/4 cup coconut flour
    1 tsp baking powder
    1/2 tsp xanthan gum
    1/4 cup melted butter
    3 eggs
    1/4 cup heavy cream
    1 tsp apple cider vinegar
    1 tsp vanilla
    1/4 cup powdered sweetener
    1/2 tsp salt

    Topping
    3/4 cup unsweetened shredded coconut
    1 tsp powdered sweetener


    INSTRUCTIONS

    First make the chia berry jam and set aside.  It can be made ahead if you like.

    Make the cupcakes:
    Preheat oven to 350F.  Grease or butter cupcake tin.
    Beat eggs in a stand (or hand) mixer) until fluffy.
    Add butter, vanilla, apple cider vinegar, and cream to eggs and blend well.
    Sift almond flour, coconut flour, and powdered sweetener in a large bowl.
    Add baking powder, xanthan gum, and salt to the dry ingredient and mix well.
    Pour wet ingredients into dry ingredients and fold together gently until just blended.
    Fill muffin tins halfway.
    Bake 13-15 minutes or until a toothpick inserted in the center comes out clean.
    Allow cupcakes to cool for 5 minutes and then turn upside down on a wire rack to cool completely.

    Mix the coconut and sweetener in a small bowl.

    Assemble the Zingers:
    Roll cupcakes in chia berry jam.  Coat the cakes all over but don't allow them cupcakes to sit in the jelly (they will get too wet).
    Sprinkle with coconut.

    NOTES:  For low carb, I prefer monk fruit with erythritol.  To make powdered sweetener, just whizz the granulated sweetener in a clean coffee grinder until powdery.